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Curry Sauce Essence




Source of Recipe


Shea MacKenzie


List of Ingredients




1/4 C. gin or vodka
2 cloves garli, crushed
1 small sweet yellow onion, finely chopped
1 stalk celery, finely chopped
1 medium carrot, scraped and chopped
1 green chile (or to taste), seeded and chopped
2 T. whole wheat flour
2 T. curry powder
1/2 C. chopped fresh parsley, or 2 T. dried
1-1/2 tsp. snipped fresh thyme, or 1/2 tsp. dried
1-3/4 C. vegetable stock
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper (or to taste)


Recipe



In a medium-sized pot, heat the gin over low heat. Add the garlic, onion, celery, carrot, and chile. Cook, stirring, over low heat until the onion is soft (about 5 minutes). Using a wooden spoon, stir the flour into the vegetables until well combined. Add the Curry Powder, parsley, and thyme, stirring well.

Using a wire whisk, add the Vegetable Stock (see recipe on site) and simmer the mixture, covered, for 30 minutes. Remove from the heat and allow to cool (about 10 minutes).

Strain the cooled mixture through a sieve or a colander with very small holes that has been set over a large bowl. Using a wooden spoon, mash the vegetables to extract as much liquid as possible.

Return the liquid to the pot and season with salt, black pepper, and cayenne pepper. This essence is now ready to use as the basis for curry sauces.

Yield:1-1/2 cups
About 40 minutes to prepare, but time well spent.